For the dough...Combine 100 grams chestnut flour, 150 grams 00 flour, 50 grams semola flour, and a handful of mint and sage in a food processor until herbs are finely chopped and evenly dispersed. Using your preferred dough method, gradually add 170 grams of egg (~3 whole eggs and 1-2 yolks) and knead until smooth, about 10 minutes. Wrap tightly in plastic and rest. For the pappardelle...Roll out a portion of dough into a semi-thin sheet (setting 5 on my KitchenAid). Dust lightly with flour on b